Vegetable Pizza with Homemade Basil Pesto

A quick & easy week night dinner, packed full of flavour, you won’t even realise that there’s no cheese.

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 4 – 6 people


  • 6 tbsp of my homemade basil pesto or tomato paste
  • 2 Bazaar wholemeal pizza bases
  • 1 large zucchini, diced in 2cm cubes
  • 1/2 a red onion, finely chopped
  • 500gm button mushrooms, sliced
  • 1/4 kent pumpkin, diced into 2cm cubes
  • Handful pitted kalamata olives


  1. Preheat oven to 180 degrees celsius, fan forced.
  2. Place the cut pumpkin on a lined baking tray & roast for 1o minutes or until soft.
  3. Slightly cook off the mushrooms & zucchini in a fry pan on the stove.
  4. Divide the pizza bases between 2 baking trays. Bake in oven for 5 minutes to dry them out slightly.
  5. Remove from oven & evenly spread the basil pesto or tomato paste over the bases.
  6. Remove mushrooms & zucchini from heat & pumpkin when soft.
  7. Top bases with spinach, onion, mushrooms, pumpkin & olives.
  8. Bake for 12 – 15 minutes or until the crust is golden.


  • Pre-cooking the bases & some of the vegetables really saves you time & stops the bases from burning.
  • Click here to see my homemade basil pesto recipe.

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